Chipotle Chili

I was surprised at how much I loved this untraditional chili...especially since I'm not the biggest fan of chipotle peppers. It's smoky and spicy and pairs perfectly with this cornbread. I made this for my grandparents and they loved it! At least that's what they told me! :) Make it, you'll love it.

2 tablespoons extra-virgin olive oil
1 red bell pepper, diced
2 pounds lean ground beef
1 medium sized yellow onion, diced
3 garlic cloves, chopped
2 tablespoons McCormick grill seasoning
2 tablespoons Worcestershire sauce
2 chipotles in adobo, chopped, plus 1 tablespoon of the sauce
1/2 cup steak sauce (I used A1)
1 1/2 cups beef stock/broth
1 can crushed fire roasted tomatoes
1 can black beans, rinsed and drained

Heat the olive oil in a soup pot over medium high heat. When the oil starts to smoke, add the bell peppers and onions. Cook until semi-soft. Pour into a separate bowl. Add the beef to the pot and cook. Season with grill seasoning, chipotles, and Worcestershire sauce. Drain any grease. Add the onions and peppers back to the pot in addition to the tomatoes and beef stock. Ladle into bowls and serve!

source: adapted from here

Have any questions about this recipe? Email me at me@amandaabby.com

Chickpea Chicken Soup

I'm a bit of a soup fanatic. Chop up vegetables, add spices and chicken stock, and you've got yourself a meal that only gets better with time. This soup was a cinch to make. Use rotisserie chicken from your grocery store to speed up the process.

serves 6-8

1 medium-sized onion, diced
1/2 red bell pepper, diced
1 cup mushrooms, sliced
1 cup carrots, diced
2 celery stalks, diced
1/2 cup zucchini/squash, sliced
3 cloves garlic, minced
1 teaspoon smoked paprika
1/2 teaspoon cumin
1 teaspoon kosher salt (plus more to taste)
1 bay leaf
1 chicken breast, cooked and shredded
1 can chickpeas, drained and rinsed
24 ounces low-sodium chicken stock
2 tablespoons Italian parsley, chopped
juice from 1/2 of a lemon
feta cheese

Heat a bit of olive oil in a large pot over medium heat. Add vegetables and cook until tender. Add the spices and garlic. Then add the chicken, chickpeas, and chicken stock. Simmer for 15-30 minutes. Before serving, stir in the parsley and lemon juice. Pour into bowls and top with feta cheese.

source: adapted from this recipe

Have any questions about this recipe? email me at me@amandaabby.com

Chili with Chorizo & Ground Beef

This chili is really yummy and hearty. It's a bit spicy- so to dumb it down- just use more chicken broth.


Chili with Chorizo and Ground Beef


 Adapted by Amanda from Rookie Cookie


1 onions, diced
1 green (or red) bell pepper, diced (I didn’t add this- but I’m sure it would taste great)
4 garlic cloves, minced
1 lbs ground beef
5 oz chorizo, casings removed
2 tsp chili powder
2 tsp cumin
2 tsp oregano
1 and ½ teaspoons cocoa powder
1 tsp kosher salt
1 14 oz can diced tomatoes, undrained


 1 10 oz. can diced tomatoes w/ lime & cilantro
1 15 oz can kidney beans, drained
1 15 oz can black beans, drained


1 cup frozen corn


7-10 ounces chicken broth (for thinning purposes. The chili is really thick without it)


Pinch of cayenne pepper (optional)


 Chopped green onions, cilantro, avocados and/or shredded cheddar cheese, for servingYields 6-8 servings.


In a large pot over medium-high ish heat, brown the ground beef until no longer pink. Place in separate bowl. In the same pot, cook the chorizo fully. When done, add to bowl that contains the ground beef. With the same pot, heat a tablespoon or so of olive/vegetable oil and add the onions, green bell pepper (if using) and garlic until the onions and peppers are soft. Add back to the pot the chorizo and ground beef.


Stir in chili powder, cumin, oregano, cocoa powder, salt, tomatoes and both beans. Bring to a boil and then reduce heat to low. Add chicken broth as well. Simmer for 30 minutes to 1 hour (I simmered ours for about one hour).


Ladle into bowls and serve with toppings.

 

 

Sausage and Vegetable Soup

This soup is from Rookie Cookie, though I've changed it a bit. On a side note, ROokie Cookie is going to stop blogging on her cooking blog, I'm bummed. Still check out the recipes, though- they're fantastic. Anyways, this soup is really yummy and super flavorful.

• 2 tablespoons olive oil


• 1 onion, diced


• 1 stalk (or two) of celery, diced


• 2 carrots, peeled and diced


• 1/4 teaspoon garlic powder, or 2 garlic cloves, minced


• 1/4 teaspoon dried rosemary


• 1/4 teaspoon crushed red pepper flakes


• 1/2 can of Italian diced tomatoes


• 2 russet potatoes, diced (I'm thinking of putting in sweet potatoes next time)


• 1 15 oz can kindney beans, drained & rinsed


• 7 cups water + 3 chicken bullion cubes (or 4 cups water + 3 cups chicken stock)


• 1 can green beans (or the fresh equivalent)


• 3 handfuls of spinach, torn


• 1 lb of sausage (I used turkey breakfast sausage, because I couldn't find turkey sausage), cooked and crumbled


• fresh grated parmesan cheese for serving

1. In a large pot over medium high heat, add the olive oil. Once the oil runs quickly, add the onion, celery, carrots, garlic, rosemary, crushed red pepper flakes and season with salt and pepper. Cook until onions begin to turn golden in color


2. Add tomatoes and cook until some of the moisture evaporates


3. Add potatoes, kidney beans, water (or chicken stock or bullion cubes). Stir well and allow to come to a boil. Turn down heat to simmer and cook for 30-40 minutes(until the potatoes are pretty much tender). Add sausage halfway between that cooking time. At the end of the 30-40 cooking time,  add the green beans and spinach and cook for 5 minutes.

6-8 servings (depending on how much leftovers you want- the recipe makes a whole pot'a soup)